Remove skin and tendons from liver, then dice. Peel and mince shallots. Dice tomatoes. Toast pine nuts in a dry frying pan. in another pan, melt 50 grams of butter. Add liver and cook for 4-5 minutes. Season with salt and pepper, then remove. Cook shallots, thyme and half the diced tomato in the pan drippings, then deglaze with port wine and 2 tablespoons of vinegar. Reduce slightly, then remove from heat and let cool.

2

Rinse parsley, shake dry and mince. Puree 2/3 of the liver. Stir in remaining liver, shallot mixture, parsley and half the pine nuts. Stir in remaining butter until creamy, then season with salt and pepper.

Line a loaf pan with foil, add the liver mixture and smooth. Cover and chill overnight.